Best 4 Chocolate Rum Raspberry Cake Roll Recipes

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Welcome to the world of baking delight, where flavors intertwine to create a symphony of taste. Embark on a culinary adventure as we explore the delectable masterpiece that is the chocolate rum raspberry cake roll. This enchanting dessert combines the richness of chocolate, the warmth of rum, and the tantalizing tartness of raspberries, making it an irresistible treat for every occasion. Whether you are a seasoned baker or a novice in the kitchen, this comprehensive guide will lead you through the steps of creating this exquisite cake roll, ensuring a delightful outcome that will impress your family and friends.

Let's cook with our recipes!

CHOCOLATE RUM RASPBERRY CAKE ROLL



Chocolate Rum Raspberry Cake Roll image

Cooking time is definitely an estimate, and prep time is for the raspberry sauce , which is better made 24 hours in advance.

Provided by spatchcock

Categories     Dessert

Time P1DT1h

Yield 8 serving(s)

Number Of Ingredients 26

1 (12 ounce) package whole frozen raspberries, thawed (about 2 1/2 cups)
4 tablespoons Chambord raspberry liquor or 4 tablespoons other berry liqueur
1/3 cup sugar
1/2 cup flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, separated
1 teaspoon rum flavoring
1 1/2 teaspoons dry instant coffee
3/4 cup sugar, divided
1 (3 ounce) package whole frozen raspberries (about 1/2 cup)
1 tablespoon sugar
1 teaspoon unflavored gelatin
1 tablespoon water
1 tablespoon raspberry liqueur
3/4 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup seedless raspberry jam
1 tablespoon raspberry liqueur
fresh raspberry, if available
8 ounces semisweet chocolate, about 1 1/4 cups
1/4 cup butter
2 tablespoons light corn syrup
2 1/2 teaspoons rum flavoring

Steps:

  • Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
  • Strain to remove seeds.
  • At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
  • Stir liqueur into remaining purée.
  • Refrigerate until ready to serve.
  • (Best if made 24 hours ahead.).
  • Cake Roll: Preheat oven to 375°F.
  • Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
  • Stir together dry ingredients except coffee and sugar.
  • Set aside.
  • Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
  • Separate eggs.
  • In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
  • Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
  • Set aside.
  • Clean beaters well in preparation for next step.
  • In larger bowl, beat egg whites on medium speed until foamy.
  • Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
  • Briefly fold yolks into whites without being too thorough.
  • Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
  • Turn into prepared pan, and smooth to edges with as few strokes as possible.
  • Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
  • Do not overbake.
  • As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
  • As cake is removed from oven, immediately turn cake out onto prepared cloth.
  • Gently remove parchment or wax paper from bottom.
  • Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
  • Set aside to cool, seam side down.
  • Filling: Combine cold water and 1 tablespoon liqueur.
  • Sprinkle gelatin over and allow to soften for 2-3 minutes.
  • Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
  • Combine reserved purée with gelatin mixture.
  • Refrigerate until syrupy.
  • (If it gels too quickly, simply warm again.).
  • Whip cream with sugar and vanilla until stiff.
  • Fold purée/gelatin mixture into sweetened whipped cream.
  • Refrigerate until ready to use.
  • Stir remaining 1 tablespoon liqueur into jam.
  • Carefully unroll cake, remove towel and spread jam over unrolled cake.
  • Top with mousse, sprinkle with fresh raspberries, if available.
  • Roll up again, seam side down.
  • Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
  • Brush all crumbs from surface of cake roll.
  • Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
  • Refrigerate cake for 10 minutes.
  • Reheat glaze so that it pours easily.
  • (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
  • Refrigerate until ready to serve.
  • To Serve: Remove from refrigerator 15- 20 minutes before serving.
  • Place 2-3 tablespoons raspberry sauce on each dessert plate.
  • Slice with a clean knife dipped in warm water and place a slice on each plate.
  • Pass raspberry sauce around the table.

Nutrition Facts : Calories 597.5, Fat 31.9, SaturatedFat 19, Cholesterol 151.6, Sodium 221.1, Carbohydrate 80.8, Fiber 8.4, Sugar 55.1, Protein 9.4

MINI CHOCOLATE RASPBERRY RUM CAKES



Mini Chocolate Raspberry Rum Cakes image

This easy dessert is BIG on chocolate! Raspberry and chocolate are a heavenly flavor marriage and neither are overwhelming in the Bundt cake. The chocolate cake is light and moist. Drizzling the raspberry sauce over makes this rich chocolate dessert even more decadent.

Provided by Lisa Cox

Categories     Chocolate

Time 1h5m

Number Of Ingredients 10

1 box Devil's food cake mix (15.25 oz)
4 large eggs
1 box chocolate instant pudding (3.9 oz)
2/3 c raspberry rum
2/3 c water
1/2 c vegetable oil
1 c raspberry preserves
1/2 c raspberry rum
1/2 c powdered sugar
1 pt fresh raspberries

Steps:

  • 1. Mix together the first 6 ingredients.
  • 2. Pour into greased mini Bundt cake pans (or 1 large Bundt cake pan).
  • 3. Bake at the 350 for 45 minutes.
  • 4. While that is baking simmer your raspberry preserves with the 1/2 cup raspberry rum. You just want it nicely blended and warm.
  • 5. When cakes are done, spoon this glaze on top of the cakes. Let sit until cool.
  • 6. Then top with powder sugar and raspberry.
  • 7. Enjoy!

RASPBERRY CAKE ROLL



Raspberry Cake Roll image

This cake can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer for a variation.

Provided by Olha7397

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup sifted cake flour, plus
1 tablespoon sifted cake flour (not self-rising cake and pastry flour)
1 tablespoon grated lemon peel
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
2 cups fresh raspberries, divided
additional lemon peel

Steps:

  • In a mixing bowl, beat egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time.
  • Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper or parchment paper; grease the paper. Spread batter evenly in pan. Bake at 350°F for 12-15 minutes or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool.
  • For filling, combine cream cheese, vanilla and 2 Tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled. Yield: 12 servings.
  • Taste of Home.

Nutrition Facts : Calories 138.2, Fat 7.9, SaturatedFat 4.9, Cholesterol 24.6, Sodium 138.7, Carbohydrate 13, Fiber 1.5, Sugar 5.7, Protein 4.2

BACARDI DOUBLE-CHOCOLATE RUM CAKE



Bacardi Double-Chocolate Rum Cake image

Make and share this Bacardi Double-Chocolate Rum Cake recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) box chocolate cake mix
1 (12 ounce) package semi-sweet chocolate chips, divided
1 (3 1/2 ounce) box chocolate instant pudding
1 cup divided Bacardi dark rum
1 cup raspberry preserves
3/4 cup water
2 tablespoons shortening
1/2 cup canola oil
1 ounce vanilla flavored square
4 eggs

Steps:

  • Preheat oven to 350°F.
  • Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
  • Using an electric mixer, beat at low speed until moistened.
  • Beat at medium speed for 2 minutes.
  • Stir in 1 cup of chocolate pieces.
  • Pour batter into a greased 12-cup Bundt pan.
  • Bake 50 to 60 minutes or until cake tests done.
  • Cool in pan for 15 minutes.
  • Remove from pan and cool on a wire rack.
  • Heat raspberry preserves and remaining 1/2 cup of rum.
  • Strain through a sieve to remove seeds.
  • Place cake on a serving platter.
  • Prick surface of cake with a fork.
  • Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
  • Repeat until all the glaze has been absorbed.
  • Combine remaining 1 cup of chocolate pieces and shortening.
  • Microwave on high for 1 minute or until melted. Stir until smooth.
  • Spoon chocolate icing over cake. Let stand 10 minutes.
  • Combine vanilla baking bar and 1 tsp water.
  • Microwave on high for 30 seconds or until melted.
  • Drizzle on top of icing.

Tips:

  • When making the cake batter, be sure to beat the eggs and sugar together until they are thick and pale yellow. This will help to create a light and fluffy cake.
  • To prevent the cake from sticking to the pan, grease and flour the pan before pouring in the batter.
  • Bake the cake at the correct temperature and for the correct amount of time. Overbaking will make the cake dry and crumbly.
  • Allow the cake to cool completely before filling and rolling it. This will help to prevent the cake from cracking.
  • When filling the cake, be sure to spread the filling evenly over the entire surface of the cake. This will help to ensure that each bite is full of flavor.
  • To roll the cake, start from one long side and gently roll the cake up, using a piece of parchment paper to help you.
  • Once the cake is rolled, place it seam-side down on a wire rack to cool completely.
  • Before serving, dust the cake with powdered sugar or drizzle it with chocolate ganache. This will add a touch of sweetness and elegance.

Conclusion:

This chocolate rum raspberry cake roll is a delicious and impressive dessert that is perfect for any occasion. With its rich chocolate flavor, boozy rum filling, and tart raspberry jam, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this chocolate rum raspberry cake roll a try. You won't be disappointed!

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